Potato And Leek Casserole Recipe

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Potato and Leek Casserole

Kitchen Crew

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Ingredients

3 c
leeks, scrubbed and cut in 1/2" pieces
1/2 c
carrots, shredded
2 Tbsp
olive oil
pinch
salt
pinch
pepper
1 tsp
rosemary, dried
1 c
vegetable broth
2 lb
red potatoes, unpeeled and sliced in thin rounds
1/4 c
parsley

Directions Step-By-Step

1
Preheat oven to 375 degrees.
2
In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft.
3
Add seasonings; mix well.
4
Layer a well-oiled 2 1/2 to 3 quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables; repeat and finish with last 1/3 of potatoes.
5
Pour broth evenly into casserole; cover and bake for 50 minutes covered at 375 degrees.
6
Uncover and bake for another 10 minutes.
7
Garnish with parsley and/or chives.
8
Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy